Chocolate Cinnamon Rolls Recipe
Chocolate Cinnamon Rolls are the ultimate marriage of gooey cinnamon roll comfort and luscious chocolate flavor, delivering a treat that feels both nostalgic and delightfully new. Imagine pillowy-soft dough swirled with a cinnamon-sugar filling and melty chocolate, all capped off with a rich glaze. They’re perfect for breakfast, brunch, dessert, or any moment when you want to treat yourself or your loved ones to something truly special. Whether you’re a seasoned baker or just getting started, these rolls promise to turn any kitchen into the warmest, coziest bakery.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients can transform into a batch of unforgettable Chocolate Cinnamon Rolls. Each component plays a starring role, from creating soft and fluffy dough to crafting a decadent chocolatey swirl. Here’s what you’ll need, along with a few tips for best results:
- Warm milk: Helps activate the yeast and gives your dough a tender texture.
- Active dry yeast: The key to those beautifully risen, fluffy rolls.
- Granulated sugar: Sweetens the dough and helps the yeast grow.
- Large eggs: Bring richness and structure to the rolls.
- Unsalted butter: Adds flavor and softness to both the dough and filling; make sure to melt for the dough and soften for the filling.
- All-purpose flour: The backbone of your dough, providing structure and chew.
- Salt: Balances the sweetness and enhances flavor.
- Brown sugar: Gives the filling its caramel-like depth and gooey texture.
- Ground cinnamon: Infuses the classic warm, spicy note we all crave in cinnamon rolls.
- Mini chocolate chips or chopped semisweet chocolate: Melts into pockets of chocolatey goodness in every bite.
- Powdered sugar: The base of the dreamy glaze drizzled on top.
- Milk (for glaze): Loosens the glaze for perfect drizzling consistency.
- Vanilla extract: Adds a sweet aroma to the glaze.
- Cocoa powder (optional): For a chocolate glaze, stir in for even more chocolate flavor and a beautiful finish.
How to Make Chocolate Cinnamon Rolls
Step 1: Activate the Yeast
Start by pouring your warm milk into a large mixing bowl and sprinkle the active dry yeast over the top. Let it sit for 5 to 10 minutes, just until it becomes foamy. This step is the secret to those airy, bakery-style Chocolate Cinnamon Rolls, as the yeast needs a cozy, warm environment to come alive and start working its magic.
Step 2: Mix the Dough
Add the granulated sugar, eggs, and melted butter to your bowl with the activated yeast. Give everything a good stir until well combined. Gradually add the flour and salt, mixing until a soft dough starts to form. Now, knead the dough for 5 to 7 minutes—by hand or with a mixer—until it’s smooth and elastic. You’ll know it’s ready when it bounces back slightly when pressed.
Step 3: Let the Dough Rise
Transfer your dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about an hour or until doubled in size. This is when the dough develops its signature pillowy texture, so don’t rush it—trust the process!
Step 4: Prepare the Filling
While the dough is rising, mix together the softened butter, brown sugar, and cinnamon in a small bowl. This sweet, spiced mixture is what sets Chocolate Cinnamon Rolls apart from ordinary rolls. The butter ensures a gooey, caramel-like swirl, while the brown sugar melts into the dough as they bake.
Step 5: Roll, Fill, and Shape
Once your dough has risen, gently punch it down and roll it out on a floured surface into a large 16×12-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, reaching all the edges. Now, sprinkle the mini chocolate chips or chopped semisweet chocolate over the filling, ensuring every bite will have a taste of chocolate.
Step 6: Slice and Second Rise
Starting from the long edge, roll the dough up tightly into a log. Slice it into 12 equal rolls and arrange them in a greased 9×13-inch baking dish. Cover and let rise again for another 30 to 45 minutes. This second rise is what gives Chocolate Cinnamon Rolls their soft, pull-apart layers.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes, or until they’re golden brown on top and your kitchen smells like a dream. Keep an eye on them so they don’t over-bake; you want them just set and still soft in the center.
Step 8: Glaze and Serve
While the rolls are still warm, whisk together the powdered sugar, milk, and vanilla extract for the glaze. For a chocolatey twist, add cocoa powder to the glaze. Generously drizzle the glaze over the warm rolls and prepare for pure bliss in every bite!
How to Serve Chocolate Cinnamon Rolls
Garnishes
A simple sweep of glaze is classic, but you can take your Chocolate Cinnamon Rolls to the next level with a light dusting of cocoa powder, a sprinkle of extra mini chocolate chips, or even a few curls of shaved chocolate on top. A handful of chopped toasted nuts, like pecans or hazelnuts, adds crunch and elegance too.
Side Dishes
These rolls shine on their own but pair beautifully with a cup of strong coffee, a creamy latte, or a cold glass of milk. For a brunch spread, serve alongside a fresh fruit salad or a savory egg dish to balance out the sweetness and round out the meal.
Creative Ways to Present
Serve Chocolate Cinnamon Rolls straight from the baking dish for a cozy, family-style breakfast or arrange them on a cake stand for an elegant brunch centerpiece. For special occasions, try baking them in a round pan for a “pull-apart” effect, or stack mini rolls for a playful twist.
Make Ahead and Storage
Storing Leftovers
If you have any Chocolate Cinnamon Rolls left (which is a big “if”!), store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to five days. A quick zap in the microwave brings them right back to life.
Freezing
To freeze, let the baked rolls cool completely, then wrap them tightly in plastic wrap and foil, or store in a freezer-safe container. They’ll keep their flavor and texture for up to three months. When you’re ready, thaw overnight in the fridge and reheat before glazing.
Reheating
To enjoy that oven-fresh softness, reheat individual rolls in the microwave for 15-20 seconds, or warm larger batches in a 300°F oven for about 10 minutes. Add a fresh drizzle of glaze after reheating for that irresistible just-baked finish.
FAQs
Can I make Chocolate Cinnamon Rolls ahead of time?
Absolutely! Prepare the rolls up to the point of slicing and placing them in the pan, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise before baking as usual. This makes them perfect for holiday mornings or brunches.
What kind of chocolate is best for the filling?
Mini chocolate chips melt beautifully and distribute evenly, but chopped semisweet or dark chocolate works just as well for deeper chocolate flavor. Choose your favorite, or mix a few types for a more complex taste.
Can I make these dairy-free?
Yes! Substitute plant-based milk, dairy-free butter, and vegan chocolate chips. The dough and filling will still turn out deliciously soft and flavorful, so everyone can enjoy Chocolate Cinnamon Rolls.
How do I know when the rolls are done baking?
The tops should be golden brown and the centers should look set but still soft. If you gently press the top of a roll, it should spring back. If you like them extra gooey, take them out right at the minimum baking time.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be swapped in directly. You can skip the proofing step and add it straight to the flour, but keep all other steps the same for perfect Chocolate Cinnamon Rolls.
Final Thoughts
If you’ve been craving the warm, comforting hug of homemade Chocolate Cinnamon Rolls, there’s no better time to try this recipe. With their swirls of cinnamon, pockets of melty chocolate, and that irresistible glaze, these rolls are pure joy in every bite. Bake a batch soon—you and your loved ones deserve it!
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Chocolate Cinnamon Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in these delicious Chocolate Cinnamon Rolls, a perfect blend of sweet cinnamon and rich chocolate nestled in soft, fluffy dough. Ideal for breakfast or dessert, these rolls feature a buttery cinnamon-sugar filling enhanced with chocolate chips and a smooth vanilla glaze that can be made chocolatey with cocoa powder. Easy to prepare and bake, this recipe delivers warm, comforting pastries perfect for any occasion.
Ingredients
Dough
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter (melted)
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/2 cup mini chocolate chips or chopped semisweet chocolate
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: 2 tablespoons cocoa powder (for chocolate glaze)
Instructions
- Activate yeast: In a large bowl, combine warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
- Prepare dough: Add granulated sugar, eggs, and melted butter to the yeast mixture. Mix until combined. Gradually stir in the flour and salt, then knead the dough for 5–7 minutes until it becomes soft and elastic.
- First rise: Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Mix filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon thoroughly to make the filling.
- Shape rolls: On a floured surface, roll the dough into a 16×12-inch rectangle. Spread the cinnamon filling evenly over the dough, then sprinkle mini chocolate chips or chopped semisweet chocolate on top.
- Roll and slice: Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
- Second rise: Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30–45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until they turn golden brown and are cooked through.
- Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract. For a chocolate glaze, add cocoa powder and mix until smooth.
- Glaze and serve: Drizzle the glaze generously over warm rolls before serving to enhance their sweetness and moisture.
Notes
- You can prepare the rolls ahead by refrigerating the shaped rolls overnight and baking fresh in the morning for convenience.
- For a richer chocolate flavor, use dark chocolate chips instead of semisweet.
- Ensure the milk is not too hot when activating yeast to avoid killing it; it should be warm to the touch.
- Brush rolls with melted butter after baking for an extra shiny finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
